Spicy Caesar salad

Caesar salad but with a kick

Let’s make one thing clear: the Caesar salad is universally loved. That said, it’s time to spice it up a bit—literally. This Spicy Caesar Salad recipe has all the classic components: crispy lettuce, a ton (and I mean a ton) of cheese, crunchy croutons, and creamy homemade caesar dressing. But this version also packs a kick. For those looking to mix things up, look no further!

WHAT YOU’LL NEED FOR SPICY CAESAR SALAD

CAESAR SALAD

• Romaine Lettuce – 2 romaine hearts, base removed, washed, and roughly chopped.
  • Optional Kale Add – For a bit more depth and earthy flavor, feel free to swap 1/2 a romaine heart with 3-4 kale stems. Just be sure to remove the leaves from the thick, fibrous stems.
• Parmesan Cheese – Freshly grated only!
• Bread – Bread for croutons. Trust me, homemade croutons make this salad. Any fresh (or even stale) loaf will work, but I recommend sourdough or ciabatta for the best crunch and flavor.
• Italian Seasoning – Used on the breadcrumbs. My go-to is the Little Italy from The Spice House. It’s a perfect mix of oregano, basil, garlic, marjoram, lemon, and summer savory, without being overly dominated by dried basil like many Italian seasoning blends. For 10% off, use my code THEBOLDAPPETITE.
• Extra-Virgin Olive Oil

SPICY CAESAR DRESSING

Are we making this dressing with raw egg yolks? Absolutely not. We’re keeping it easy, and trust me, the dressing is flavorful enough that you won’t even notice the shortcut.

• Mayo
• Lemon – Fresh juice.
• Anchovy Filets – You can either go the route of using flat fillets and mashing them into a paste (which is what I typically do), or you can skip the work and substitute 3 fillets with 1 tablespoon of anchovy paste.
• Crushed Calabrian Chilis – This not only adds a kick of heat, making this Spicy Caesar Salad what it is, but also brings an extra layer of flavor and a bit more acidity. Be sure to use crushed Calabrian chilis, not whole chilis or the oil.
• Dijon Mustard
• Garlic – Fresh only!
• Parmesan Cheese – Freshly grated.

TOOLS NEEDED

• Food Processor or Smoothie Blender – This is absolutely 100% optional if you want a smoother salad dressing. Personally I just mix it together, but if you want it to be a bit more processed then grab a gadget and blend.

HOW TO MAKE SPICY CAESAR SALAD

Make the Breadcrumbs – Honestly, it’s one of the best parts of the salad and absolutely worth the extra 15 minutes it takes to make. Preheat the oven to 400°F. Cut the bread into small, bite-sized cubes and spread them out on a large baking sheet. Drizzle 1–2 tablespoons of olive oil, then quickly toss to coat before the bread absorbs all the oil. Sprinkle generously with kosher salt and a good pinch of Italian seasoning (1-2 tsp).

Bake for 8 minutes, then toss the bread cubes again and bake for another 5–6 minutes. You’re aiming for a golden brown color with a few touches of white remaining. Keep a close eye on them during the last few minutes, as they can go from perfectly golden to overcooked very quickly.

Assemble the Dressing – Before assembling the dressing, you’ll need to finely chop the anchovies. Personally, I prefer turning them into a paste. Start by mincing the anchovies as finely as possible. Then, spread them flat on the cutting board using the side of your knife. Sprinkle a pinch of kosher salt over the minced anchovies, which helps break them down.

Continue chopping, starting from the front (closest to you) and working your way back. When you reach the far end of the anchovies, press down with the side of your knife, smooshing them against the cutting board. Repeat this process several times until the anchovies form a smooth paste. You can also buy anchovy paste but its harder to come by.

In a large bowl, combine the mayonnaise, lemon juice, anchovy paste, grated garlic, Dijon mustard, Calabrian chilies, and Parmesan cheese. Mix until well combined. Taste the dressing and add salt if necessary, keeping in mind that both the anchovies and Parmesan are already quite salty.
If the dressing is too thick, thin it out by stirring in 1–2 tablespoons of water until it reaches your desired consistency.

If opting for blending, place everything in the food processor or blender, no need to chop the anchovies, and add 1-2 tbsp of water. Blend until smooth.

Assemble and Dress – In a large mixing bowl, combine the cleaned and roughly chopped romaine leaves, Parmesan cheese, and croutons. Add your desired amount of dressing and toss until evenly coated. Serve immediately.

Want to prep ahead? Caesar salad is one of my favorite dishes for entertaining because everything can be prepared in advance and assembled just before serving. Here’s how:

Lettuce: Chop the romaine 1–3 days ahead and store it in a plastic bag with a dry paper towel to absorb excess moisture.
Croutons: Make the croutons 1–2 days ahead and store them in an airtight bag at room temperature.
Cheese & Dressing: Grate the Parmesan and prepare the dressing in advance.

When you’re ready to serve, simply toss everything together in a bowl and enjoy!

STORING/REHEATING

Once dressed its best to eat immediately. However undressed components can be stored separately.

• Lettuce – 1-3 days in the refrigerator in a plastic bag with a paper towel.
• Cheese – Grated and stored in an airtight container in the refrigerator for up to a week.
• Croutons – 2-3 days on the counter in a plastic bag.
• Dressing – Store in the refrigerator in an airtight container for 4-5 days.

Can’t get enough Caesar salad? I have a few varieties on the site worth checking out.

Kale Caesar Salad
Brussels Caesar with a Roasted Garlic Dressing
Cashew Kale Caesar